Brown Sugar Carrot Cake Crepes with Cream Cheese Filling and Blueberry Sauce
Brown Sugar Carrot Cake Crepes are super easy made in the blender and are about to become one of your family's favorite crepes! These Carrot Cake Crepes are stuffed with silky sweet Cream Cheese and smothered in the most amazing Blueberry Sauce! You can make the batter the night before for stress free breakfast or entertaining that is crazy addicting and so fun!!
Servings 10 -12 crepes, I lost track because I was eating them
Ingredients
Blender Ingredients
- 2 cups sliced peeled carrots
- 1 1/2 cups milk (any kind but nonfat)
- 2 eggs
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Blueberry Sauce
- 1 pint blueberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cornstarch
Cream Cheese Filling
- 8 oz. cream cheese, softened
- 3/4 cup Powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Garnish
- Powdered sugar (optional for sweeter)
Instructions
Crepe Batter
- Add carrots to blender with 1 cup milk and pulse until carrots are broken up then continue to process until smooth. Add the remaining milk, eggs, butter and vanilla and process until smooth.*
- Add all remaining Blender ingredients and blend just until smooth. Cover and refrigerate for at least 60 minutes (overnight is best). Meanwhile, make Cream Cheese Filling and Blueberry Sauce.
Cream Cheese Filling
- Beat cream cheese until fluffy and lump free. Add sugar, milk and vanilla and beat until smooth. Refrigerate.
Blueberry Sauce
- Combine Blueberry Sauce ingredients in a small saucepan and simmer over medium heat, stirring occasionally, until berries break down and release their juices, about 5-8 minutes. Remove from heat and set aside. The sauce will be on the thin side but thicken as it cools. When ready to serve, add water to thin to desired consistency if needed.
Make Crepes
- Grease a nonstick skillet with butter and heat over medium heat. Using a 1/3 cup measuring cup, add batter to the center of the pan and swirl to spread batter into thin circle. Cook until golden on each side and no longer shiny in the center, approximately 1-2 minutes per side.
Assemble
- Add cream cheese to the center of each crepe and roll up then top with Blueberry Sauce OR, spread cream cheese on half of the crepe, fold in half then cover the top half of the crepe with cream cheese then fold in half one last time. Top with Blueberry Sauce.
- Dust with powdered sugar for sweeter crepes (optional)
Notes
*If you have an older blender and can't process the carrots until completely smooth, that is totally fine - they will still be delicious!
**Total time does not include refrigerating batter as this will vary between individuals.
**Total time does not include refrigerating batter as this will vary between individuals.